Not your average Marinara sauce
Updated: Jan 13
Roasted red peppers, nutritional yeast and dry mushrooms bring deep flavors and complexity to the humble marinara sauce. Vegan, gluten free. Non vegan options available too.
Hi guys, how’s it going? It’s been a while since I last posted here! I was recalibrating and recharging. How about you? We’re all kinda glad that 2020 is over, huh? Hope this new year will be good for all of us!
As a new year’s gift, I brought my marinara sauce for you today. It’s very different than any marinara sauce you’ve ever tasted. I know some people think it’s blasphemous to change the classic recipe of your nonna when it comes to this sauce! But sometimes a few tweaks here and there take things to a whole new level. Think out of the box guys! Or out of the jar in this case. Give ‘new’ a chance, you won’t regret!
You’ll find most of the marinara sauces are made with canned tomatoes, but I use only fresh. They bring a fresh sweetness to the party.
My first avant garde twist here is using roasted red peppers! It adds a deep and slightly smoky flavor to the sauce. To make it more complex I added a few secret ingredients (namely nutritional yeast and dry porcini mushrooms) that impart a lot of umami tastes in here. I know, it sounds a bit crazy, but trust me. These things add so much flavor that you will be surprised! I also used some red wine. It gives the sauce a body, more flavor (duh!) and richness. You can use any red wine that you’d like to drink on its own. Please do not use cooking wine. They contain a lot of salt that can totally ruin the dish! One thing I’d specially mention here. Nutritional yeast is a bit salty in itself. So, don’t add more than ¼ teaspoon salt in the beginning. When the sauce is finished, you can taste and add more salt if you want.
Due to the usage of red peppers and nutritional yeast, the color of this sauce will be a little towards the orange side than red. But don’t worry about that. Once you taste this, you will never wanna buy another jar of marinara sauce from the store again! Promise!
About the dish :
Course – Condiment
Servings – 2 cups
Difficulty level – Easy
Recipe type – Vegan, gluten free (non-vegan option stated in the notes)
Does it keep – Keeps in the refrigerator for a week. In the freezer for a
What you need :
1 tablespoon olive oil
½ teaspoon red pepper flakes (optional)
2 tablespoons chopped garlic
½ cup chopped onion
2 cups chopped fresh tomatoes
1 cup sliced roasted red pepper
½ cup fresh basil
1 tablespoon dry oregano
¾ cup red wine (please do not use cooking wine)
¼ cup nutritional yeast*
½ cup dry porcini mushroom*
2 teaspoons sugar
Salt and pepper to taste
* You can opt these two ingredients out and use ½ cup of grated parmesan cheese if you’re not vegan.
What you do :
1. Put a saucepan on medium heat. Add olive oil and red pepper flakes to it.
2. When the oil is heated, add chopped garlic and onion. Sauté until slightly brown.
3. Add tomatoes and roasted red peppers. Season with ¼ teaspoon salt and about ½ teaspoon fresh cracked black pepper. Sauté until tomatoes are softened.
4. Chop the basil and add it to the pan now. Add oregano and ½ cup of water. Mix well and cook for 5-7 minutes. Then turn the heat off and let cool slightly.
5. Put the whole thing into a blender and puree it. You’re not looking for a velvety smooth consistency. It will be slightly coarse; you’ll be able to see the flakes of herbs in it.
6. Put the puree back into the pan. Add red wine and nutritional yeast and put it over low to medium heat.
7. Using a coffee grinder, grind the dry mushrooms into a powder. Add this powder to the pan. Add sugar. Mix well.
8. Let it simmer uncovered for 5 minutes. Then add ½ cup water, put the lid on and simmer for 20-25 minutes stirring occasionally.
9. Take the lid off. You should not get any wine fume by now. If there is still a little bit of smell of the wine, let it cook on the low heat for a few more minutes, until the smell is gone.
10. Taste and adjust the seasonings if needed.
11. You can serve it immediately or refrigerate, even freeze for later.
Nutritional info (per ¼ cup):
Calories – 77 Cal
Carbohydrate – 9 g
Protein – 3 g
Fat – 2 g
Saturated fat – 0 g
Sugar – 4 g
Sodium – 89 mg
Dietary fiber –3 g
This marinara sauce is very versatile. You can use it for pasta dishes, on pizza, as a dipper for any fried food, to top eggplant parmesan and even drizzled on roasted vegetables. I promise, I will post some killer recipes soon where you can use this funky little sauce. Till then.
Light, peace and avocados; from my heart to yours!
Do you have any questions? Any feedback after you’ve made it? I’d surely like to hear from you! Feel free to comment below.
Ooh Roy says
1/11/2021, at 7.41 AM
1/13/2021, at 9.14 AM
Thanks Ooh! Hope you like it.
1/13/2021, at 7.48 AM
1/13/2021, at 9.14 AM
Thank you so much 😊